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Vegan Potato Soup Recipe

Vegan Potato Leek Soup

This creamy vegan potato leek soup is the perfect comfort food! Packed with flavor, but also made without butter or milk.
Course Soup
Cuisine American
Keyword potato leek, potato soup, vegan soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 196 kcal

Ingredients

  • 2 tablespoons olive oil
  • 3 garlic cloves , minced
  • 4 leeks , cleaned & thinly sliced
  • 3 cups cubed white potato , about 2 - 3 medium russet potatoes
  • 1/2 teaspoon sea salt & pepper
  • 4 cups vegetable broth (low sodium if desired)
  • 2 bay leaves
  • 1/2 cup raw cashews
  • Fresh rosemary to garnish

Instructions

  1. Heat the oil in large saucepan or dutch oven. Add garlic and leeks and saute until the leeks start to soften, about 4 minutes.
  2. Add the potatoes and season with salt and pepper. Saute another 2 minutes.
  3. Add broth and bay leaves and stir to combine. Bring the soup to a boil, then turn down to simmer and cook until potatoes are just tender, about 15 - 20 minutes. Stir in cashews and cook another minute.
  4. Transfer the contents of the soup into a blender. Blend on high until smooth and creamy. Pour into bowls and garnish with chopped rosemary.
Nutrition Facts
Vegan Potato Leek Soup
Amount Per Serving
Calories 196 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 648mg28%
Potassium 534mg15%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 4g4%
Protein 5g10%
Vitamin A 1325IU27%
Vitamin C 17.2mg21%
Calcium 67mg7%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.